This difference in starch content is what creates the different categories of potatoes used when cooking. High-Starch/Low-Moisture/Mealy Potatoes: These types of potatoes have a high starch to water ratio in their individual cells, making them denser than the other types of potato. Perhaps the best-known potato in North America. High in starch. The Ultimate Potato Cheat Sheet: Which Potato Goes Best with What? google_color_url = "008000"; The high amount of moisture contained in these potatoes makes them less appetizing as a fried potato variety. Researchers at the University of Toronto looked at the glycemic index of potatoes as it is affected by cooking method. All-Purpose: These types of potatoes fall somewhere in-between the two extremes; they do a good job of holding their shape when boiled but contain a higher amount of starch, which keeps their consistency fluffier. Determinate potato (left), indeterminate potato (right). Think of them as adolescent potatoes. ), Make Mashed Potatoes Without More Butter or Milk, 6 Ways to Make Soup Thicker & More Satisfying, 4 Tasty Reasons to Not Throw Away Your Potato Skins, How to Make Hasselback Potatoes (& Other Amazing Baked Spuds), 5 Delicious Ways to Reinvent Your Stale Potato Chips, The Secret to Making the World's Easiest Latkes, Premium A-to-Z Microsoft Excel Training Bundle, What's New in iOS 14? soft potato so work well in mashed potato recipes, but Whether you own a restaurant, a catering business or a chip truck we have the right product for you. They grow to a certain height, then stop growing. Kennebec, the New “It” Potato Kennebecs are showing up by name on menus all over town. Whether you choose one or the other may depend on the varieties you want to grow. You could call it 'old faithful', you see it everywhere, performs well for home cooking and processed foods. salads. Having used both YG and Russets for mashing before, I agree that Yukon Golds are much more foolproof—but they're also more expensive by the pound. I've been a fan of potatoes ever since I can remember... but mainly because they weren't a big part of my daily diet (which usually consisted of rice). Below: Also You can find a number of different varieties just by taking a trip to your local grocery store. Planted all and they are doing well, except, thry are clearly russet potatoes. RUSSET slightly sweet taste. Read more. Carola’s have yellow skin and flesh, are resistant to scab, and have better yields compared to other potatoes I grow. And for good reason. Thompson Potato Farm currently grows white, yellow and Russet potatoes. google_color_text = "A0522D"; 4745 L. Caribou Russet Mid – Russet White Oblong Good Baking, Mashing 2219 O. faithful', you see it everywhere, performs well for home Tuber specific gravity is higher and more uniform than Russet Burbank; lighter fry color that holds up well throughout the storage season. They are often fried or roasted and used to make chips or French fries. young, fresh taste and firm, smooth texture. Yellow potatoes come in many varieties, and are usually a very Exceptions to the Russet preference include Ted’s Montana Grill, which uses a yellow flesh chipping stock variety potato and the Los Angeles based IN-N-Out Burger that specifies a Kennebec variety, also a yellow flesh chipping potato that has a light outer skin and does not … However, this drier variety creates a fluffy texture when deep-fried or baked. Burger Bar’s famed Kennebec fries. They don't fare as well when boiled though; they often slough off layers and fall apart. Reach for this potato when you want to make baked potatoes. Make crazy colorful baked potatoes with an All Blue varietal. Additionally, they have a thick skin, which crisps well when either deep-fried or baked. and is good for mashing, frying, baking. In a 2005 study reported in the "Journal of the American Dietetic Association," they found that boiled red potatoes consumed cold fell in the intermediate range at 56, while roasted California white potatoes at 72 and baked Russet potatoes at 77 fell in the moderately high range. While these potatoes take well to boiling and roasting, they also contain enough starch to be mashed or fried without issue. These are thin-skinned potatoes, with medium starch content, They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. While this makes high-starch potatoes less than ideal for soups or stews that call for whole pieces, it does mean that high-starch potatoes are excellent for thickening soup. Let's flash-forward to the much older, much wiser version of myself in the present day! Prized highly for their google_ad_type = "text"; Taste one and you’ll know why. google_color_link = "FF0000"; And definitely check out your farmer's market in lieu of the grocery store if you're looking for even more nuanced heirloom varieties. google_color_text = "A0522D"; google_ad_channel ="0335866484"; They tend to seem a little buttery and lean towards a red new potatoes, and some cooked new potatoes. Types of Potatoes. This short oval potato with smooth pale yellow skin, shallow eyes, and white flesh can be used for fries, hash browns and many other uses even without peeling. The … google_ad_width = 728; soft, moist, small, and thin skinned. High in starch. 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